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    Basil and Walnut Pesto

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    Basil and Walnut Pesto

    Pesto tastes great tossed into fresh pasta or teamed with Mozzarella and vine tomatoes on bruschetta. The addition of walnuts gives this alternative an extra-nutty taste.


    • 40g chopped basil
    • 20g pine nuts
    • 15g chopped walnuts
    • 20g grated parmesan
    • 1 large garlic clove
    • 80ml extra virgin olive oil


    1. Put 40g chopped basil into a blender and blend, or crush in a pestle and mortar. Gradually add 20g pine nuts, 15g chopped walnuts, 20g grated Parmesan, 1 large garlic clove (chopped) and, finally, 80ml extra virgin olive oil. Season and blend till smooth.

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